Saffron-Infused Wild Sea Bass...Saffron-Infused Wild Sea Bass with Blood Orange & Crispy Caper Gremolata

A Michelin-standard Mediterranean dish featuring butter-poached sea bass over a silken cauliflower-almond purée, finished with a bright citrus-herb gremolata and aromatic saffron reduction.

Ingredients

Cooking Instructions

1. 01

   For the Purée: Simmer cauliflower in salted water until tender. Drain well and blend at high speed with Marcona almonds and 20ml olive oil until silky smooth. Season with sea salt and keep warm.

2. 02

   For the Saffron Reduction: In a small saucepan, reduce the white wine and saffron threads by half. Whisk in 20g of cold butter to emulsify into a vibrant yellow glaze. Set aside.

3. 03

   For the Gremolata: Flash-fry the dried capers in a little olive oil until they bloom and become crispy. Drain on paper towels. Mix with blood orange zest, chopped parsley, and fennel pollen.

4. 04

   For the Fish: Season sea bass with sea salt. Heat a non-stick pan with remaining oil. Place fish skin-side down, pressing gently for 3-4 minutes until the skin is glass-like. Flip, add the remaining butter, and baste for 1 minute until just translucent.

5. 05

   Plating: Swipe a generous spoonful of cauliflower purée across the plate. Place the sea bass atop the purée. Drizzle the saffron reduction around the base and garnish the fish with blood orange segments and the crispy caper gremolata.